Utilization of Whey for Eco-Friendly Bio-Preservation of Mexican-Style Fresh Cheeses: Antimicrobial Activity of Lactobacillus casei 21/1 Cell-Free Supernatants (CFS)
Using whey, a by-product of the cheese-making process, is important for maximizing resource efficiency and promoting sustainable practices in the food industry. Reusing whey can help minimize environmental impact and produce bio-preservatives for foods with high bacterial loads, such as Mexican-styl...
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| Veröffentlicht in: | International journal of environmental research and public health 2024-04, Vol.21 (5), p.560 |
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| creator | Vera-Santander, Victor E Hernández-Figueroa, Ricardo H Arrioja-Bretón, Daniela Jiménez-Munguía, María T Mani-López, Emma López-Malo, Aurelio |
| description | Using whey, a by-product of the cheese-making process, is important for maximizing resource efficiency and promoting sustainable practices in the food industry. Reusing whey can help minimize environmental impact and produce bio-preservatives for foods with high bacterial loads, such as Mexican-style fresh cheeses. This research aims to evaluate the antimicrobial and physicochemical effect of CFS from
21/1 produced in a conventional culture medium (MRS broth) and another medium using whey (WB medium) when applied in Mexican-style fresh cheese inoculated with several indicator bacteria (
,
serovar Typhimurium,
, and
). The CFSs (MRS or WB) were characterized for organic acids concentration, pH, and titratable acidity. By surface spreading, CFSs were tested on indicator bacteria inoculated in fresh cheese. Microbial counts were performed on inoculated cheeses during and after seven days of storage at 4 ± 1.0 °C. Moreover, pH and color were determined in cheeses with CFS treatment. Lactic and acetic acid were identified as the primary antimicrobial metabolites produced by the
21/1 fermentation in the food application. A longer storage time (7 days) led to significant reductions (
< 0.05) in the microbial population of the indicator bacteria inoculated in the cheese when it was treated with the CFSs (MRS or WB).
serovar Typhimurium was the most sensitive bacteria, decreasing 1.60 ± 0.04 log
CFU/g with MRS-CFS, whereas WB-CFS reduced the microbial population of
to 1.67 log
CFU/g.
and
were the most resistant at the end of storage. The cheese's pH with CFSs (MRS or WB) showed a significant reduction (
< 0.05) after CFS treatment, while the application of WB-CFS did not show greater differences in color (ΔE) compared with MRS-CFS. This study highlights the potential of CFS from
21/1 in the WB medium as an ecological bio-preservative for Mexican-style fresh cheese, aligning with the objectives of sustainable food production and guaranteeing food safety. |
| doi_str_mv | 10.3390/ijerph21050560 |
| format | Article |
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21/1 produced in a conventional culture medium (MRS broth) and another medium using whey (WB medium) when applied in Mexican-style fresh cheese inoculated with several indicator bacteria (
,
serovar Typhimurium,
, and
). The CFSs (MRS or WB) were characterized for organic acids concentration, pH, and titratable acidity. By surface spreading, CFSs were tested on indicator bacteria inoculated in fresh cheese. Microbial counts were performed on inoculated cheeses during and after seven days of storage at 4 ± 1.0 °C. Moreover, pH and color were determined in cheeses with CFS treatment. Lactic and acetic acid were identified as the primary antimicrobial metabolites produced by the
21/1 fermentation in the food application. A longer storage time (7 days) led to significant reductions (
< 0.05) in the microbial population of the indicator bacteria inoculated in the cheese when it was treated with the CFSs (MRS or WB).
serovar Typhimurium was the most sensitive bacteria, decreasing 1.60 ± 0.04 log
CFU/g with MRS-CFS, whereas WB-CFS reduced the microbial population of
to 1.67 log
CFU/g.
and
were the most resistant at the end of storage. The cheese's pH with CFSs (MRS or WB) showed a significant reduction (
< 0.05) after CFS treatment, while the application of WB-CFS did not show greater differences in color (ΔE) compared with MRS-CFS. This study highlights the potential of CFS from
21/1 in the WB medium as an ecological bio-preservative for Mexican-style fresh cheese, aligning with the objectives of sustainable food production and guaranteeing food safety.</description><identifier>ISSN: 1660-4601</identifier><identifier>ISSN: 1661-7827</identifier><identifier>EISSN: 1660-4601</identifier><identifier>DOI: 10.3390/ijerph21050560</identifier><identifier>PMID: 38791776</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>Antimicrobial agents ; Bacteria ; Carbohydrates ; Cheese - analysis ; Cheese - microbiology ; Cheese industry ; Chemical oxygen demand ; Dairy products ; E coli ; Fermentation ; Food ; Food Microbiology ; Food Preservation - methods ; Hydrogen-Ion Concentration ; Lacticaseibacillus casei - metabolism ; Listeria ; Metabolites ; Mexico ; Microorganisms ; Milk ; Salmonella ; Whey - chemistry ; Whey - microbiology</subject><ispartof>International journal of environmental research and public health, 2024-04, Vol.21 (5), p.560</ispartof><rights>2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c1630-f85f59644e5f6039b429d91a2b530b5ebe73933ab61b21bfa3f330cabdc2a2c63</cites><orcidid>0000-0002-8018-5767 ; 0000-0002-3037-6119 ; 0000-0002-3867-2318 ; 0000-0002-4183-0874</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,777,781,27905,27906</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38791776$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Vera-Santander, Victor E</creatorcontrib><creatorcontrib>Hernández-Figueroa, Ricardo H</creatorcontrib><creatorcontrib>Arrioja-Bretón, Daniela</creatorcontrib><creatorcontrib>Jiménez-Munguía, María T</creatorcontrib><creatorcontrib>Mani-López, Emma</creatorcontrib><creatorcontrib>López-Malo, Aurelio</creatorcontrib><title>Utilization of Whey for Eco-Friendly Bio-Preservation of Mexican-Style Fresh Cheeses: Antimicrobial Activity of Lactobacillus casei 21/1 Cell-Free Supernatants (CFS)</title><title>International journal of environmental research and public health</title><addtitle>Int J Environ Res Public Health</addtitle><description>Using whey, a by-product of the cheese-making process, is important for maximizing resource efficiency and promoting sustainable practices in the food industry. Reusing whey can help minimize environmental impact and produce bio-preservatives for foods with high bacterial loads, such as Mexican-style fresh cheeses. This research aims to evaluate the antimicrobial and physicochemical effect of CFS from
21/1 produced in a conventional culture medium (MRS broth) and another medium using whey (WB medium) when applied in Mexican-style fresh cheese inoculated with several indicator bacteria (
,
serovar Typhimurium,
, and
). The CFSs (MRS or WB) were characterized for organic acids concentration, pH, and titratable acidity. By surface spreading, CFSs were tested on indicator bacteria inoculated in fresh cheese. Microbial counts were performed on inoculated cheeses during and after seven days of storage at 4 ± 1.0 °C. Moreover, pH and color were determined in cheeses with CFS treatment. Lactic and acetic acid were identified as the primary antimicrobial metabolites produced by the
21/1 fermentation in the food application. A longer storage time (7 days) led to significant reductions (
< 0.05) in the microbial population of the indicator bacteria inoculated in the cheese when it was treated with the CFSs (MRS or WB).
serovar Typhimurium was the most sensitive bacteria, decreasing 1.60 ± 0.04 log
CFU/g with MRS-CFS, whereas WB-CFS reduced the microbial population of
to 1.67 log
CFU/g.
and
were the most resistant at the end of storage. The cheese's pH with CFSs (MRS or WB) showed a significant reduction (
< 0.05) after CFS treatment, while the application of WB-CFS did not show greater differences in color (ΔE) compared with MRS-CFS. This study highlights the potential of CFS from
21/1 in the WB medium as an ecological bio-preservative for Mexican-style fresh cheese, aligning with the objectives of sustainable food production and guaranteeing food safety.</description><subject>Antimicrobial agents</subject><subject>Bacteria</subject><subject>Carbohydrates</subject><subject>Cheese - analysis</subject><subject>Cheese - microbiology</subject><subject>Cheese industry</subject><subject>Chemical oxygen demand</subject><subject>Dairy products</subject><subject>E coli</subject><subject>Fermentation</subject><subject>Food</subject><subject>Food Microbiology</subject><subject>Food Preservation - methods</subject><subject>Hydrogen-Ion Concentration</subject><subject>Lacticaseibacillus casei - metabolism</subject><subject>Listeria</subject><subject>Metabolites</subject><subject>Mexico</subject><subject>Microorganisms</subject><subject>Milk</subject><subject>Salmonella</subject><subject>Whey - chemistry</subject><subject>Whey - microbiology</subject><issn>1660-4601</issn><issn>1661-7827</issn><issn>1660-4601</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNpdkU1vEzEQhi0Eoh9w5YgscSmHbe312llzC6uGIgWBFCqOK9sZK46cdbC9Fcv_6f_EUT9Ee5qR5pl3Xs2L0DtKzhmT5MJtIe43NSWccEFeoGMqBKkaQejL__ojdJLSlhDWNkK-RkesnUk6m4ljdHudnXd_VXZhwMHiXxuYsA0RX5pQLaKDYe0n_NmF6keEBPHmkfwGf5xRQ7XKkwe8KNMN7jZQoPQJz4fsds7EoJ3yeG6yu3F5OqwtlclBK-O8HxM2KoHDNb2guAPvy0UAvBr3EAeV1ZATPusWq49v0CurfIK39_UUXS8uf3ZX1fL7l6_dfFkZKhipbMstl6JpgFtBmNRNLdeSqlpzRjQHDTMmGVNaUF1TbRWzjBGj9NrUqjaCnaKzO919DL9HSLnfuWSKMTVAGFPPSJFtmaC8oB-eodswFtf-QHHJScupLNT5HVVekVIE2--j26k49ZT0hwD7pwGWhff3sqPewfoRf0iM_QNdm5e_</recordid><startdate>20240428</startdate><enddate>20240428</enddate><creator>Vera-Santander, Victor E</creator><creator>Hernández-Figueroa, Ricardo H</creator><creator>Arrioja-Bretón, Daniela</creator><creator>Jiménez-Munguía, María T</creator><creator>Mani-López, Emma</creator><creator>López-Malo, Aurelio</creator><general>MDPI AG</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8C1</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>K9.</scope><scope>M0S</scope><scope>M1P</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-8018-5767</orcidid><orcidid>https://orcid.org/0000-0002-3037-6119</orcidid><orcidid>https://orcid.org/0000-0002-3867-2318</orcidid><orcidid>https://orcid.org/0000-0002-4183-0874</orcidid></search><sort><creationdate>20240428</creationdate><title>Utilization of Whey for Eco-Friendly Bio-Preservation of Mexican-Style Fresh Cheeses: Antimicrobial Activity of Lactobacillus casei 21/1 Cell-Free Supernatants (CFS)</title><author>Vera-Santander, Victor E ; 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Reusing whey can help minimize environmental impact and produce bio-preservatives for foods with high bacterial loads, such as Mexican-style fresh cheeses. This research aims to evaluate the antimicrobial and physicochemical effect of CFS from
21/1 produced in a conventional culture medium (MRS broth) and another medium using whey (WB medium) when applied in Mexican-style fresh cheese inoculated with several indicator bacteria (
,
serovar Typhimurium,
, and
). The CFSs (MRS or WB) were characterized for organic acids concentration, pH, and titratable acidity. By surface spreading, CFSs were tested on indicator bacteria inoculated in fresh cheese. Microbial counts were performed on inoculated cheeses during and after seven days of storage at 4 ± 1.0 °C. Moreover, pH and color were determined in cheeses with CFS treatment. Lactic and acetic acid were identified as the primary antimicrobial metabolites produced by the
21/1 fermentation in the food application. A longer storage time (7 days) led to significant reductions (
< 0.05) in the microbial population of the indicator bacteria inoculated in the cheese when it was treated with the CFSs (MRS or WB).
serovar Typhimurium was the most sensitive bacteria, decreasing 1.60 ± 0.04 log
CFU/g with MRS-CFS, whereas WB-CFS reduced the microbial population of
to 1.67 log
CFU/g.
and
were the most resistant at the end of storage. The cheese's pH with CFSs (MRS or WB) showed a significant reduction (
< 0.05) after CFS treatment, while the application of WB-CFS did not show greater differences in color (ΔE) compared with MRS-CFS. This study highlights the potential of CFS from
21/1 in the WB medium as an ecological bio-preservative for Mexican-style fresh cheese, aligning with the objectives of sustainable food production and guaranteeing food safety.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>38791776</pmid><doi>10.3390/ijerph21050560</doi><orcidid>https://orcid.org/0000-0002-8018-5767</orcidid><orcidid>https://orcid.org/0000-0002-3037-6119</orcidid><orcidid>https://orcid.org/0000-0002-3867-2318</orcidid><orcidid>https://orcid.org/0000-0002-4183-0874</orcidid><oa>free_for_read</oa></addata></record> |
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| source | MEDLINE; PubMed Central Open Access; MDPI - Multidisciplinary Digital Publishing Institute; EZB-FREE-00999 freely available EZB journals; PubMed Central; Free Full-Text Journals in Chemistry |
| subjects | Antimicrobial agents Bacteria Carbohydrates Cheese - analysis Cheese - microbiology Cheese industry Chemical oxygen demand Dairy products E coli Fermentation Food Food Microbiology Food Preservation - methods Hydrogen-Ion Concentration Lacticaseibacillus casei - metabolism Listeria Metabolites Mexico Microorganisms Milk Salmonella Whey - chemistry Whey - microbiology |
| title | Utilization of Whey for Eco-Friendly Bio-Preservation of Mexican-Style Fresh Cheeses: Antimicrobial Activity of Lactobacillus casei 21/1 Cell-Free Supernatants (CFS) |
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